Baked ricotta...

I love ricotta and it's versatility. This is a recipe for baked ricotta that I tried recently. The whipped egg whites give the ricotta a lovely lightened texture. It serves 8 - 10 so it's great for a large gathering or party.

When buying ricotta, choose 'fresh ricotta' and not the industrial type sold in plastic tubs in the supermarket. Source a good providore [I use Samios Delicatessen in Annerley, Brisbane, Australia] to ensure you are buying the best as, like all whey cheeses, it only remains fresh for a couple of days.

Your deli server will cut your ricotta from a large, domed round. When the cheese is being made the curds are drained in a colander and then left to further drain and set in a mould, giving it this shape.


800g fresh ricotta
1 cup fresh breadcrumbs
1 3/4 cups chopped herbs approx [eg: parsley, basil, chives]
1/4 cup parmesan
ground black pepper
2 egg whites

1. Combine ricotta, bread crumbs, herbs, parmesan and pepper [I mash with a potato masher]

2. Whisk egg whites until stiff peaks form and fold through ricotta mixture

3. Press into a greased and lined 20cm springform pan

4. Bake at 180 C for 45 minutes. Allow to cool slightly before removing from the pan.


* Try including roast capsicum or fresh chili, or whatever else takes your fancy*

Baked ricotta is nice served with: tomato salsa [chopped tomatoes, spring/spanish onions, olive oil, balsamic]; roast pumpkin; roast beetroots; a garlicky homemade tomato sauce; chili oil; green salad. Also great sliced on crusty sandwiches with any of the above.